Mini Cottage Pies: A Cozy Classic with a Veggie Twist

Serves: 4 

Preparation time: 1 hour 30 minutes to 1 hour 40 minutes

There’s something so comforting about a cottage pie, and this vegetarian version is the ultimate cozy dish for colder days. Packed with hearty green lentils, savory chestnut mushrooms, and a rich red wine sauce, these mini pies are the perfect mix of indulgence and nourishment. 

This recipe brings a vegetarian twist to a traditional comfort food. The lentils provide a wonderful meaty texture and are packed with protein and fiber, while the mushrooms and red wine add depth and richness to the dish. And let’s not forget the creamy mashed potato topping—golden, buttery, and impossible to resist.

While this recipe uses butter and milk, you can easily swap them for plant-based alternatives to make it suitable for vegans. Either way, it’s wholesome, hearty, and utterly delicious.

Why Mini Pies?
There’s something extra satisfying about having your own individual pie. It’s portion-controlled, looks elegant, and is perfect for sharing (or not!). Plus, these mini pies freeze beautifully, making them a great option for batch cooking.

Whether it’s a chilly evening or you’re hosting friends for dinner, these Mini Veggie Cottage Pies are the ultimate comforting dish that everyone will love. Nutritious, delicious, and perfect for any occasion—what’s not to love? Let me know if you try them and how you make them your own!

Letty Spaghetti x

RECIPE

INGREDIENTS:

• 2 carrots

• 1 red onion

• 1 tbsp butter (or plant-based alternative)

• 4 celery stalks

• 4 garlic cloves

• 150g chestnut mushrooms

• 2 tbsp Worcestershire sauce (check for vegetarian-friendly options, I used the version with anchovies, as I’m pescatarian and already had this in the cupboard!)

• 3 fresh thyme stalks 

• 900ml vegetable stock (or 1 stock cube)

• 2 tbsp tomato purée

• 1 tsp marmite

• 250g green lentils

• 100ml red wine

For the mash:

• 1 tbsp butter (or plant-based alternative)

• 850g Maris Piper potatoes

• 100ml milk (or plant-based alternative)

• Pinch of salt (for the boiling water)

To garnish:

• Green beans (as a side)

For baking:

• 4 mini pie trays

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METHOD

•  Finely chop the onion and garlic. Peel and finely chop the carrots and celery. Dice the mushrooms into small pieces.

• Heat 1 tbsp of butter (or your chosen alternative) in a large pan over medium heat. Add the onion, garlic, carrots, and celery. Cook for 15 minutes, stirring occasionally, until softened.

• Stir in the green lentils, mushrooms, and fresh thyme. Pour in the red wine and vegetable stock, then leave to simmer for 40-45 minutes, stirring occasionally.

• While the filling simmers, peel the potatoes and boil them in salty water for 15-20 minutes, until fork-tender.

• Once the potatoes are cooked, drain them and return to the pan. Add 1 tbsp of butter (or your alternative) and the milk, then mash until smooth. Set aside.

• If the filling hasn’t reduced enough after 40-45 minutes, mix 1 tbsp of cornflour with a little water and stir it into the pan to thicken.

• Stir in the tomato purée, Worcestershire sauce, marmite, and a generous pinch of pepper. Taste and adjust seasoning as needed.

• Preheat the oven to 180°C. Fill 3/4 of each mini pie tray with the lentil and vegetable filling. Top with mashed potatoes, pressing down slightly. Use a fork to create lines on top of the mash for that classic cottage pie look.

• Place the pies in the oven and bake for 30-40 minutes, or until the mashed potato topping is golden brown.

• Let the pies cool slightly before serving. Pair with steamed green beans for a complete meal.